Ingredients
- 3 tablespoons butter
- 1 small yellow onion, diced
- 1½ tablespoon garam masala
- 2 tablespoons red curry paste
- 2 teaspoons ground ginger
- 1 can (6 ounces) tomato paste
- 1 teaspoon kosher salt
- 3 pounds boneless skinless chicken breast halves, cut in 1-inch pieces
- Zest and juice of 1 lime
- 1 can (14.5 ounces) coconut milk
- 1 tablespoon chopped cilantro
- Coconut Rice
Directions
- In a multi-cooker, combine all ingredients except cilantro and Coconut Rice.
- Cover multi-cooker and set to SLOW COOK HIGH for 3 to 4 hours or LOW for 5 to 6 hours or until chicken is cooked through.
- Serve Butter Chicken with Coconut Rice. Sprinkle with cilantro.
Serves: 6-8
